Fried Eggplant with Herb Dressing

Name: Fried Eggplant with Herb Dressing
Prep time: 15 min
Cook time: 20 min
Yield: 6-8 as a side
Cuisine: Lebanese

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roubashahin.com.au

Sides

Crispy fried eggplant drizzled with garlic, lemon and chilli dressing - fresh, zesty and seriously moreish.

PREP TIME

15 minutes

COOK TIME

20 minutes

Salt Time

1 hour

SERVES

6-8 as a side

About this recipe

There’s something so satisfying about a plate of golden, crispy fried eggplant, and this version takes it a step further with a garlicky lemon and herb dressing spooned generously over the top. It’s one of those simple dishes that always disappears first at the table – a little bit of chilli, a lot of fresh lemon, and eggplant fried until the edges turn deep golden brown.

I salt my eggplant before frying, and it makes all the difference. It draws out the excess moisture so the eggplant fries up crisp rather than soggy, and it takes away any bitterness too. Once it’s fried and drained, this fried eggplant with herb dressing comes together in minutes – the dressing is just garlic, chilli, parsley and lemon, whisked together and poured straight over the warm eggplant.

If you love eggplant as much as I do, you’ll also want to try my Fried Eggplant recipe, which is the classic, no-fuss version my mum always made – just golden and crispy with a squeeze of lemon. And if you’re after something a little more substantial, my Halloumi Stuffed Eggplant is a favourite too, with melty halloumi tucked into crisp eggplant bites. Best of all, this dressing also works beautifully spooned over either of those.

Ingredients

3 eggplants, cut into 1 centimetre thick rounds
Vegetable oil, for frying
4 garlic cloves, finely chopped
2 red chillies, finely chopped
2 tablespoons parsley, finely chopped
Zest of 1 lemon, plus extra to garnish
1⁄2 cup lemon juice
2 teaspoons chilli oil
Salt and pepper, to taste

Notes from Rouba

Don’t skip the salting step – it draws out the moisture and bitterness and gives you a much crispier result and less oily eggplants
Pat the eggplant really dry with paper towel before frying, or it will splatter everywhere
The dressing can be made while the eggplant is salting, so it’s ready to go straight away

Method

Step 1. Salt and Rest the Eggplant

Place the eggplant rounds in a colander and sprinkle with salt on both sides. Leave to sit for 1 hour, then pat each round really well with paper towel to remove all the moisture that's been drawn out.

Step 2. Make the Dressing

While the eggplant is salting, combine the garlic, chilli, parsley, lemon zest, lemon juice and chilli oil in a small bowl. Season with salt and pepper to taste and whisk together well.

Step 3. Fry the Eggplant

Heat the vegetable oil in a large frying pan over medium-high heat. Fry the eggplant rounds in batches until deep golden brown on both sides, then transfer to a plate lined with paper towel to drain.

Step 4. Assemble and Serve

Arrange the fried eggplant on a serving platter and spoon the dressing generously over the top while it's still warm. Finish with a little extra grated lemon zest to garnish.

A Few Things You'll Want to Know

Why do you salt the eggplant before frying?
Salting draws out the excess moisture and any bitterness, which means the eggplant fries up much crisper instead of turning soggy or soaking up too much oil.

Can I bake the eggplant instead of frying it?
You can, though it won't get quite as crisp. Frying is really what gives this dish its texture, so I'd only bake it if you're after a lighter option.

How spicy is the dressing?
It's mild to medium - the chilli oil and fresh chilli give it a gentle warmth rather than a real kick. You can leave the chilli out entirely if you'd prefer it milder.

Can I make the dressing ahead of time?
Yes. Just keep it in an airtight container - it can be left in the fridge or on the bench.

What goes well with this?
It's perfect as part of a mezze spread alongside hummus and flatbread, or served as a side with grilled chicken or lamb.

Should I dress the eggplant in advance?
I wouldn't - only spoon the dressing over 10 to 15 minutes before you're ready to eat, rather than hours ahead, so it stays fresh and doesn't sit and go soggy.